2/3 cup salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
1 cup shredded Cheddar cheese (about 4 ounces)
2 green onions, chopped (about 1/4 cup)
6 (8-inch) flour tortillas
2 tablespoons butter, melted
Fresh cilantro leaves
Stir the salsa, cumin, oregano, chicken, cheese and onions in a medium bowl.
Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter.
Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional salsa. Garnish with cilantro.
Tonights Side: Trader Joe's low fat organic refried pinto beans - salsa styled
I completely scarfed my ENTIRE chimichanga down tonight. It was very tasty. I baked it for about 25 minutes then added the salsa and cilantro on top and then decided to sprinkle some sharp cheddar cheese over it and return it to the oven for about 5 minutes. Totally hit the spot. Thanks Meg!
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